* Exported from MasterCook *
Muffins, Oatmeal
Recipe By :Alexandra
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/3 cups quick-cooking oats -- (Successful with all
varieties of oats including using as much as a cup of steel cut oats)
1 cup whole wheat flour -- or white flour
1/2 cup packed dark brown sugar
1/2 cup sugar
2 tablespoons oat bran -- optional
2 tablespoons wheat germ -- optional
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/3 cup boiling water
Preheat oven to 375F. Spray 8 large muffin cups (1-cup capacity) or
18 standard muffin cups (1/3-cup capacity) with nonstick spray, or
line them with paper muffin liners. (Note: I baked off these muffins
in paper-lined ramekins. It worked beautifully.) Whisk oats and next
9 ingredients in large bowl. Add buttermilk, oil, egg, and vanilla;
whisk to blend. Stir in 1/3 cup boiling water and let stand 5
minutes. Divide batter among prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, about
28 minutes for large muffins and 20 minutes for standard muffins.
Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at
room temperature.
Source:
"Original recipe hails from Tazzaria"
S(Internet Address):
"http://www.alexandracooks.com/2010/12/16/oatmeal-muffins/";
Copyright:
"Inspired by this recipe in Bon Appetit"
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Per Serving (excluding unknown items): 176 Calories; 7g Fat (36.5%
calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber;
12mg Cholesterol; 231mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.